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Layers of toffee sauce and apple jam make this homemade toffee apple jam irresistible and a must-have addition to your Halloween party treats

Ingredients

Toffee sauce

100g of unsalted butter

100g of light Muscadvo sugar

4 tbsp golden syrup

4 tbsp double cream

Apple jam

600g Bramley apples (once cored and peeled)

100ml water

2 tbsp lemon juice

250g white granulated cane sugar flavoured

1 vanilla pod with seeds taken out

2 x 260g jars

Method

Firstly, melt the sugar, syrup and butter in a small pan and bring slowly to the boil. Reduce the heat and simmer for 3 minutes or so until thick. Stir in the cream and remove from the heat and set aside to cool.

Secondly, place the apples, water, vanilla pods and lemon juice in a separate pan and cook down until soft and fluffy – this will take about 15-20minutes. Once the apples have become soft, add the sugar over a low heat until all the sugar has dissolved. Then crank up the heat and bring to a simmering boil for approximately 4-5 minutes. The apple jam should be lovely and thick.

Now the fun begins – add a layer of toffee sauce to the bottom of the jar and then a layer of apple jam and continue layering until you reach the top of the jar.